Friday, February 15, 2013

Recipes: Raspberry Dark Chocolate Macaroons!


  • 14 1/2-ounces sweetened shredded coconut
  • 4 egg whites
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1 2/3 cups raspberries
  • 1/2 cup sliced almonds
  • 4 ounces dark chocolate


  1. Adjust oven racks to middle and upper positions and preheat oven to 325°F. Line two baking sheets with parchment paper.

  2. In the bowl of a food processor combine coconut, sugar, salt, vanilla, egg whites, and almonds. Pulse to combine, about 8 short pulses. Add raspberries and pulse until evenly distributed, about another 8 pulses. Use a medium size cookie scoop (2 3/4-inch diameter, 1 1/2 Tbsp) to scoop dough and drop it onto the prepared baking sheet in rounded balls. Bake cookies until golden in color and dry to the touch, 30-35 minutes.

  3. Let cookies cool for 5 minutes then transfer to a wire rack to cool completely. Melt chocolate in a double boiler or in the microwave. Drizzle chocolate over cookies and let stand until hardened.


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